The milk is first turned into cottage cheese. This is then repeatedly rinsed with boiling water and squeezed. After this, the curds are pressed into wooden, spindle-shaped forms in decorative shapes. They are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days. There is also a small version called Redykolka.

The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oszczypek was issued in 1748 in the Żywiec area.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Oscypek cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Oscypek cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns